Summary of "John and Lisa's Christmas Glazed Ham with Baked Camembert | This Morning"

John and Lisa’s Christmas Glazed Ham with Baked Camembert | This Morning

Ingredients

For the Ham: - Whole cooked ham (size not specified) - Cloves (for studding) - Maple syrup (for glaze) - Brown sugar (for glaze) - Brandy (for flaming glaze) - Optional: mustard and apricot jam (mixed for serving or additional glaze)

For the Baked Camembert: - Whole Camembert cheese (in a small dish or wrapped in foil) - Apricot jam - Green chili (seeded and chopped) - Chopped pecans - Optional cheese variations: Brie or goat’s cheese

Equipment & Preparation

Oven preheated to 180°C (350°F)
Roasting tray with a trivet
Aluminum foil and parchment paper
Pillowcase (clean cotton) for storing cooked ham
Small ovenproof dish or foil bowl for Camembert

Method

Cooking the Ham

Steaming the Ham in the Oven Place the ham on a trivet inside a roasting tray. Cover it with parchment paper and then a layer of foil, ensuring it is well wrapped to trap steam. Roast at 180°C for 2 to 2.5 hours. This steaming method keeps the ham moist and prevents it from drying out, unlike boiling. After cooking, allow the ham to rest until just warm.
Preparing the Ham for Glazing Remove the skin but keep it aside for later storage. Score the fat in a crisscross pattern to help the glaze penetrate and keep the ham moist. Stud cloves into the scored fat (optional but recommended for flavor and presentation).
Making the Glaze Mix maple syrup and brown sugar. Add a splash of brandy and carefully flame it to burn off alcohol, creating a thick syrup. Optionally, mix mustard and apricot jam for a sweet and salty flavor contrast. Pour the glaze evenly over the ham, being careful not to overdo it.
Glazing and Finishing Return the glazed ham to the oven for about 40 minutes to caramelize the glaze. After glazing, keep the reserved skin to cover the ham when storing.
Storage Once cooled, cover the ham with its skin and place it in a clean cotton pillowcase. Store in the fridge; the pillowcase allows the ham to breathe and stay moist.

Baking the Camembert

Preparation Place the whole Camembert in an ovenproof dish or create a small bowl from foil if needed. Spread apricot jam over the top. Sprinkle chopped green chili (seeds removed) and chopped pecans over the jam.
Baking Bake in the oven for about 10–15 minutes (approximately 12 minutes suggested), until the cheese is soft and melty.
Serving Serve hot or cold. Can be prepared ahead and reheated. Variations include using Brie or goat’s cheese instead of Camembert. The apricot jam and chili balance the strong cheese flavor with sweetness and a slight bite.

Chef Tips & Notes

Steaming the ham in the oven wrapped in foil and parchment keeps it moist and avoids drying out.
Scoring the fat and studding with cloves adds flavor and helps the glaze adhere.
Flaming the brandy in the glaze burns off the alcohol and thickens the syrup.
Use the ham skin to cover the ham during storage to maintain moisture.
Storing the ham in a clean cotton pillowcase allows it to breathe and keeps it fresh.
The baked Camembert can be customized with different cheeses and toppings.
The combination of apricot jam and green chili adds a sweet and spicy contrast to the cheese.
The glaze should be applied carefully but don’t be nervous about adding it generously.
The ham and camembert are ideal for Christmas and Boxing Day meals.